Hunter's Stew

Serves 8

Ingredients:

Directions:

1. Preheat oven to 350 degrees F.
2. In large (6- to 8-quart) pot over medium-high heat, cook bacon until it renders its fat and turns light brown. Using slotted spoon, remove bacon to large (6 to 8 quart) casserole dish, Dutch oven, or slow cooker/crock pot. Add sliced Polish sausage to pot and cook, stirring constantly, until sausage turns light brown. Using slotted spoon, remove sausage and place in casserole.
3. Working quickly, lightly dredge cubed meat into flour, then sauté in hot bacon and sausage fat in pot 3 to 4 minutes, until golden brown. With slotted spoon, remove meat to casserole. Return pot with bacon fat to heat and add butter to the pan. Add garlic, onion, carrots, coleslaw mix and sauerkraut, and cook, stirring frequently, until carrots are softened, 5 to 10 minutes. Add bay leaf, smoked paprika, basil, marjoram, sweet paprika, and crushed caraway seeds to pot and cook 1 minute. Add all remaining ingredients and lightly cook, stirring constantly, until liquid comes to boil. Pour vegetables and stock over bacon, sausage and meat.
4. Cover casserole tightly and cook in oven 2 1/2 to 3 hours. If using slow cooker, cook, covered, 4 hours on high or 8 hours on low. Season to taste with sea salt and freshly ground pepper. Serve over Parmesan Smashed Potatoes and garnish with sour cream and chopped chives.